Ok I used your recipe.....it was a serious hit. I cooked 15lbs of Pork Ball Tips from Costco. Holy cow did it turn out excellent. Here is what we did.

Marinate in the marinade above. In my case it was overnight. I fired my oven and cooked Pizza on Friday night and the pork was to be done on Saturday.

I left the door cracked open all night and the next morening the oven was about 300 - I took the door off at 6 am and took the meat out of the fridge.

At 7:30 the oven was 250 on the floor and 300 up top. After putting in the meet using three pots- Lodge - Le Crueset etc.
the temp settled at 250....So we were good.

I took em out at 2:30 and they were perfect. I had a lot of juice left and the meat was readty to shred. Utlizing the juice in the pans from the marinade, it seemed like there was too much in each pot but after shredding and putting it back in before serving, it was perfect.

The only change I made to the recipe, I went easy on the Goya Chipotle as to not make it too hot. I was able to find Goya Mojo and Goyo Chipotle Mojo. This allowed me to not use canned chipotle and the spice or heat was perfect. I used 2/3 of the bootle of mojo and about a 1/2 cup of the Chipotle Mojo. Spice was good.

Everyone loved the meat, I had about 30 people over and we made Burritos with a bit of a cuban flair, this pork and Cuban Beans. I then had people make thier burritos and then we put them in the oven and cooked them on the harth. Golden brown etc.

I am glad you enjoyed the pork! After I take it out of the cooking juices, I like to broil it to get little crispy bits for fajita's etc. The oven does it with the pizza, so that step is not necessary, but it also cooks away the residual lumps of fat when not on pizza. The juices are very good as a pizza sauce when I mix in some adobo or barbeque sauce and reduce it in a sauce pan. Also good for a sauce topping for the pork. Enjoy!

__________________ Where can I find logs? I need more!
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